Apple and Carrot Salad with Chili Dressing

For the apple-carrot salad, grate carrots medium coarsely. Peel the apple, cut into wedges, remove the core and cut the apple wedges into thin slices.

Chop chili pepper into tiny cubes – best done with rubber gloves. Put yogurt and remaining ingredients in a blender jug and blend well, best done with a blender.

Mix well and leave to infuse for about 1 hour before serving.

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